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Makeover Sloppy Joe Mac and Cheese

 Makeover Sloppy Joe Mac and Cheese
Decreasing the butter and replacing the half-and-half with milk helped cut a whopping 658 calories and more than half the fat from this casserole. Even though the cholesterol was reduced by 75% and the sodium by 40%, Makeover Sloppy Joe Mac and Cheese offers all the heart-warming comfort of the original submission.
13 ServingsPrep: 1 hour Bake: 30 min.

Ingredients

  • 1 package (16 ounces) elbow macaroni
  • 3/4 pound lean ground turkey
  • 1/2 cup finely chopped celery
  • 1/2 cup shredded carrot
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 1/2 cup water
  • 1 envelope sloppy joe mix
  • 1 small onion, finely chopped
  • 1 tablespoon butter
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground mustard
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups 2% milk
  • 1 tablespoon Worcestershire sauce
  • 8 ounces reduced-fat process cheese (Velveeta), cubed
  • 2 cups (8 ounces) shredded cheddar cheese, divided

Directions

  • Cook macaroni according to package directions. Meanwhile, in a large
  • nonstick skillet, cook the turkey, celery and carrot over medium
  • heat until meat is no longer pink and vegetables are tender; drain.

2 of 2

Makeover Sloppy Joe Mac and Cheese (continued)

Directions (continued)

  • Add the tomatoes, tomato paste, water and sloppy joe mix. Bring to a
  • boil. Reduce heat; cover and simmer for 10 minutes, stirring
  • occasionally.
  • Drain macaroni; set aside. In a large saucepan, saute onion in butter
  • until tender. Stir in the flour, mustard, salt and pepper until
  • smooth. Gradually add milk and Worcestershire sauce. Bring to a
  • boil; cook and stir for 1-2 minutes or until thickened. Remove from
  • the heat. Stir in the process cheese until melted. Add macaroni and
  • 1 cup cheddar cheese; mix well.
  • Spread two-thirds of the macaroni mixture in a 13-in. x 9-in. baking
  • dish coated with cooking spray. Spread turkey mixture to within 2
  • in. of edges. Spoon remaining macaroni mixture around edges of pan.
  • Cover and bake at 375° for 30-35 minutes or until bubbly.
  • Sprinkle with remaining cheddar cheese; cover and let stand until
  • cheese is melted. Yield: 10 servings.
Nutritional Facts: 1-1/3 cups equals 459 calories, 16 g fat (9 g saturated fat), 71 mg cholesterol, 1,140 mg sodium, 54 g carbohydrate, 3 g fiber, 26 g protein.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now